- Difficulty: easy
- Servings: 12 muffins
INGREDIENTS
- Wholemeal flour: 230 g
- Buffalo Worm Flour: 60 g
- Baking powder: 2½ teaspoons
- Cane sugar: 150 g
- Unsweetened almond milk: 240 g
- Seed oil: 75 g
- Fresh or frozen blueberries: 80-100 g
Let's start by pouring the milk and sugar into a bowl and mixing well to dissolve the sugar.
Sift the flour, Buffalo Worm flour, baking powder and salt into a large bowl and mix the ingredients .
Pour the liquids into the flours and mix until everything is combined. While mixing, add the oil. Don't mix too much, otherwise the muffins will be less tender.
Preheat the oven to 355°F or 180°C and prepare two baking trays with about 10-15 liners.
Add the blueberries and fold them in gently into the dough. You can use both frozen and fresh ones.
Fill each baking cup ¾ full with the batter.
As an option, but highly recommended, I suggest adding a few blueberries and sprinkling the surface with a little brown sugar.
Place the pan in the oven and cook for 30 minutes, until the upper part does not swell slightly.
After removing them from the oven, let them cool for a few minutes and enjoy them warm or at room temperature.
Recipe by
DAVIDE RIZZOLI –
